Lentil salad with beetroot, goat cheese and toasted bacon
- 200 gram lentils
- 500 milliliters vegetable stock
- 25 gram walnut
- 4 paste breakfast bacon
- 4 paste bacon
- 75 gram mixed leaf lettuce
Cook the lentils in the stock as per the instructions on the package. Drain and drain.
Roast the walnuts in a dry, hot frying pan and keep separate. Roast the bacon in the same hot frying pan until crispy.
Mix the ingredients for the dressing and season with salt and pepper. Divide the lettuce over plates.
Spoon the beetroot through the lentils and spread this mixture with the goat's cheese and walnuts over the lettuce. Pour the dressing over the lentil salad and place the bacon on it.
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